Beef kaldereta

-1/2 kilo beef shank or Beef kenchi, marinate in soy sauce pepper and oil. An hour at least.
-Chop garlic, onion
-Cut carrots and potato into smaller chunks
-Prepare some olives and bell pepper
-tomato sauce, chopped tomatoes and tomato paste
-liver spread

1. Add oil and cook marinated beef partially just to brown the sides. Set aside.
2. Retain some oil and sauté garlic, onion add in beef again and sautéed
3. Optional...add 1/2 cup red wine and reduce until sauce thickens and not acidic
4. Add tomato sauce or tomato sauce with chopped tomatoes
5. Add 1 tbsp tomato paste.
6. Lower heat when it boils
7. Simmer or transfer to a slow cooker
8. Add in carrots & bell pepper
9. Once beef is tender, add tomato paste to thicken sauce
10. Add in olives.
12. In a new pan, add cornstarch to potatoes and fry. set aside and serve with beef caldereta

Commerce Kitchen Fried Chicken (adapted from James Boyce)

Ingredients:
2 cups flour
2 tablespoons salt
2 tablespoons pepper
4 tablespoons paprika
1 teaspoon garlic salt
1 tablespoon dry mustard
1 tablespoon French thyme, ground
1 tablespoon dried sweet basil, ground
1 teaspoon oregano, ground
1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)
2 cups buttermilk
2 2 ½- 3 lb. chickens, cut into 8 pieces each
Vegetable oil for frying (canola and peanut oil work too)

Directions:
Mix dry ingredients in large bowl. Set aside.
Put chicken and buttermilk in two large plastic Ziploc bags or a flat dish and marinate in the refrigerator for at least two hours, turning every 30 minutes. This tenderizes the meat as well as removes any blood.
When ready to cook, remove chicken pieces from buttermilk, shake off excess liquid. Toss with dry ingredients. The chicken should be lightly covered, but it's okay if there are a few missed spots. You can also shake chicken with the dry ingredients in a large Ziploc bag.
Fill a large, heavy bottomed skillet or deep pot with enough oil to cover halfway up the largest piece of chicken. Heat oil to 325-350 degrees. If you don't have a cooking thermometer, wait for small bubbles to form.
Adjust heat so the oil bubbles are steady but not too rapid. Working in two or more batches, place the coated chicken in the hot oil. After about eight minutes, the chicken will be golden brown underneath. Turn over once and cook for an additional eight minutes or until nicely browned on both sides. The cooking process will agitate the pieces slightly, so you don't need to shift them around in the pan.
After frying, place chicken on a metal sheet tray covered in a paper towel and transfer to 200-degree oven to keep warm until serving. The chicken will stay moist for up to an hour.

Almond crusted fish

2 pcs halibut, add oil, salt, pepper and oregano.
4 pcs garlic cloves, chopped
1/2 onion, chopped
1/4 cup almonds
1 tsp capers
Some veggies

1. Toast almond nuts and set aside.
2. Add oil in pan and sauté garlic and add artichoke or fennel or patato or baby carrot.
3. Add thyme and parsley or some spice. Set on the base of a plate.
4. Add oil again. Cook fish in mid high heat
5. toast almond on the fish. Set aside
6. add oil, sauté capers and onions, add some acid, add in cream and Oregano. Cook in low heat.
7. Add on fish

Easy pork tenderloin or ribs

Turbo:
Pork 10-13 mins @ 250 degrees
Ribs 5 mins 250 degrees, 5 mins 200, cut and adjust last 5 mins 150-180

Wash and dry pork
Add olive oil
Add soy sauce for color
Add thyme, rosemary and pepper
Add grainy Dijon mustard
Put in turbo for 12 mins at 250 degrees
Let cool for 5 mins
Slice thinly and serve Immediately

Option 2
Add in oil, BBQ sauce, soy sauce and thyme
Add salt and pepper

Option 3
Mix soy sauce and honey.
Add in pork oil and mixture
Add in turbo 250 for 5 mins
Mix 1/2 cup stock and 1/4 honey and bask evey 5 mins until done.

Veggies with shrimp

12 pcs shrimp, add oil and some salt and pepper
Sauté 4 cloves garlic
Add shrimps
Add veggies like asparagus or French beans
Add salt and pepper
Add oyster sauce and sesame sauce